Chèvre with Candied Figs

Chèvre with Candied Figs
Photo by Paul Brissman


  • 4 fresh figs or 1/2 cup dried
  • ¾ pound chèvre or other goat cheese
  • ¼ cup balsamic vinegar
  • 3 tablespoons brown muscovado sugar, or brown sugar

1. Slice the chèvre log, and place on an oven pan. Cut the figs into rounds. 2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon. 3. If you are using dried figs, place them...

View full recipe at Epicurious


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